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Home » Recipes » Family Meal

Spaghetti Squash & Chicken Bake

10/28/2019 by familyplates

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Spaghetti squash is one of our very vegetables to eat in the fall.  We recently purchased an Instant Pot and used it for the first time to cook the spaghetti squash.  It turned out perfectly tender.  We separately cooked the chicken and mushrooms in a skillet and then added in the sour cream, cream cheese and spices. Lastly we combined the spaghetti squash and chicken mixture in a bowl before placing in an 8 by 8 baking dish. We roped with some fresh Parmesan and put it in the oven to bake for 15 minutes.  The girls loved this meal as the chicken came out tender and moist.  Anything with noodles is fun and exciting for them to eat.  Swapping the noodles for spaghetti squash is an added health benefit. Once again, we are able to get in some extra vegetables.

Instant Pot Spaghetti Squash
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Spaghetti Squash & Chicken Bake

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Course: Main Course
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: 346kcal

Ingredients

  • 1 Spaghetti Squash Halved, Cored, Pressure Cooked & Separated
  • 2 cup Bella Mushrooms Sliced
  • ½ cup Sour Cream
  • ¼ cup Cream Cheese
  • ¼ cup Parmesan Cheese Grated
  • 1 lb Boneless Skinless Chicken Breast Cubed

Seasoning

  • 2 teaspoon Dried & Minced Onion
  • ½ teaspoon Salt Divided
  • ½ teaspoon Black Pepper Divided
  • ½ teaspoon Garlic Powder

Instructions

  • Preheat oven to 375 DegF.

    Using a stick of butter or non-stick cooking spray, coat inside of an 8" square baking dish.

    Meanwhile, begin cooking Instant Pot Spaghetti Squash
  • Dice Chicken and Slice Mushrooms. Over medium-high heat, heat a medium pan. Add Chicken, Mushrooms and ½ teaspoon each of Salt & Pepper. Continue cooking until chicken is cooked throughout.
  • Add Sour Cream, Cream Cheese and remaining seasoning (including ½ teaspoon each of Salt & Pepper). Stir until ingredients are mixed throughout.
  • In a large bowl, combine Spaghetti Squash and contents from pan. Toss all ingredients and then pour contents into baking dish. Sprinkle with Parmesan Cheese and then [cooked-timer minutes="15" desc="bake for 15 minutes."]15 Minutes[/cooked-timer]

Nutrition

Calories: 346kcal | Carbohydrates: 21g | Protein: 30g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 107mg | Sodium: 635mg | Potassium: 912mg | Fiber: 4g | Sugar: 9g | Vitamin A: 742IU | Vitamin C: 7mg | Calcium: 191mg | Iron: 1mg
Tried this recipe?Mention @FamilyPlates and #FamilyRecipes

Adapted from "Spaghetti Squash Chicken Tetrazzini" found within Hungry Girl - Simply 6 by Lisa Lillien

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Hey there, I'm Calvin! I am seriously interested in where my food comes from and how it is prepared. I'm a father to a growing family living in Southern California just trying to put food on our table that my wife and kids will eat without breaking the bank or spending my whole life in the kitchen

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